DE1300821B - Process for the production of seasonings with a taste similar to meat extract - Google Patents

Description

1 2

The invention relates to a method for the production on dry matter, in natural meat extract from seasonings with a meat extract-like flavor to seasonings with a meat extract-like flavor by heating amino acids with a light taste. One can use the products for reducing sugars in aqueous solution. Rounds off the meat extract-like taste

It is known that when amino 5 is heated before or after the reaction, other ingredients of the acids with reducing sugars the Maillard natural meat extract, such as succinic acid, Reaction occurs, which not only cause lactic acid and phosphates to clog. How further dark-colored melanoidins, but depending on the type found, is the simultaneous presence and amount of amino acids and reducing cysteine or cystine for the generation of the Sugars and the reaction conditions also for erio meat extract-like flavor products are not required with different flavors, borrowed.

for example malt, caramel, chocolate ,. Bread - The seasonings produced according to the invention are

and potato flavor. of excellent taste quality and

Furthermore, it is already known, a seasoning with the same dry matter content of real Meat taste can hardly be distinguished by heating pentoses or meat extract. You can in Hexoses with cysteine or cysteine-containing form of a solution or an optionally by Amino acid mixtures or protein hydrolysates paste obtained after evaporation or concentration Removal of any essential or also in the form of in a suitable manner, e.g. B. Portions of phenylalanine and methionine in counter-drying by vacuum or spray drying wait a large excess of water on a tem- ao dry products are used, and they temperature of at least 70 ° C, which are, for example, as condiments for meat and pH of the reaction mixture at the end of the reaction, fish-containing foods and products, not soup products is greater than 7. The production of nits and other foods is also suitable, Meat extract-like seasonings by reaction The following examples are intended to illustrate the invention in more detail

a monosaccharide with at least one amino 35 explain.

Acid in the presence of an SH group containing B e i s η i e 1 1

the compound in aqueous solution at a higher P

Temperature known. Finally, 250 g protein hydrolyzate with 40% dry matter has already been observed been found that the sodium salt's cysteine S content and a pH of 5 to 6 are using sulfonic acid in seasonings, e.g. in connection with 30-75g sodium glutamate, 6g xylose and 3.2g taurine Sodium glutamate or with 5 'nucleotides, with the addition of 120 g of water for 15 to 20 hours has a taste-improving effect. heated to 90 ° C. After this time, the reaction

As has now been found, seasoning mixtures can be free from xylose. The brown one Substances with a pronounced texture similar to meat extract. Liquid has a pleasant taste similar to meat extract by heating amino acids with a reduced taste and can be converted into a by evaporation ornamental sugars in an aqueous solution by making her- paste form or by vacuum or spraying points, that the amino acids are converted into a solid product individually or in the dry, mixed or their sodium salts in the presence of never- 220 g of pasty product are obtained, their aminoalkanesulfonic acids or their salts with

the reducing sugars reacted 40 Example 2

be, where the weight ratio of sulfone

acid component to be reduced sugars about 250 g protein hydrolyzate as in Example 1

1: 1 to 1: 3 and the pH of the reaction mixture with 2 g xylose, 1 g dextrose and 2 g taurine 5 stung adjusted to a value between 4 and 7 and heated to reflux. After this time is the will. 45 Maillard reaction until the reduced

As the sulfonic acid component, ornamental sugar is preferably drained. It will be 130 g of one l-Amino-ethane-2-sulfonic acid (taurine) is used to produce meat extract-like tasting products is practically tasteless. But it will keep coming.

other lower aminoalkanesulphonic acids, such as those ent- B e i s d i e 1 3

speaking aminoalkanesulfonic acids with 3 or 50 ^p

4 carbon atoms. 75 g of sodium glutamate are poured into 90 ml of water

As an amino acid component, for example, 3 g of arabinose and dextrose and 3.5 g each can be dissolved

wise cysteine-free hydrolysates of vegetable or taurine are added. By heating to 110 ° C below

animal proteins are used. Pressure becomes a liquid with after 2 to 3 hours

A preferred embodiment of the method 55 obtained a meat extract-like taste, is glutamic acid or sodium glutamate

in the presence of taurine with reducing sugars Example 4

to implement.

The preferred reducing sugars are 250 g pen protein hydrolyzate as in Example 1

or mixtures of pentoses with hexoses mixed with 45 g dipotassium phosphate, 30 g lactic acid, 3 g turns. The reaction is preferably carried out with Tempe succinic acid, 75 g sodium glutamate, 6 g xylose, temperatures between 60 and 110 ° C. 3.5 g taurine and 150 g water mixed. The Lö-

According to the invention, the solution is essentially adjusted to a pH of 5 to 7 by heating amino acids or amino acid and heated to 90 ° C for 20 hours. After this time Mixing with reducing sugars in the presence of 65 the Maillard reaction is complete. It will be after of in particular taurine, the natural evaporation of about 300 g pasty product as a component of many foods, such as meat and fish (experiment 1). In comparison, the Ver cheese, represents and about 1.2 to 1.5%, based on such repeated without the addition of taurine (experiment 2).

A taste test conducted by five experienced persons (panelists 1 to 5) had the following Result:

tester Attempt 1
with taurine Attempt 2
without taurine 1 strong meat
extract-like
Aroma without pronounced
Meat note 2 similar to meat extract pretty neutral 3 stronger after meat
extract good, neutral 4th similar to meat extract neutral 5 good, strong, meat
grade well, not a pronounced one
Meat extract
taste

Example 7

400 g yeast autolysate or hydrolyzate from pH 5 to 7 are mixed with 2 g succinic acid, 3 g xylose, 3 g Fructose and 3 g taurine added. After heating to 90 ° C for 20 hours and concentrating a meat extract-like tasting product is obtained.

Example 5

250 g protein hydrolyzate, 75 g of sodium glutamate, 3 g ribose, 3 g dextrose, 2.6 g of succinic acid and 3 g of taurine are dissolved in 200 g of water and, after adjusting to pH 5 to 7 for 20 hours at 90 ° C overall a ₅ keep. The reaction liquid is evaporated to paste. 210 g of a meat extract-tasting product result.

Example 6

200 g of wheat gluten hydrolyzate and 100 g of yeast autolysate or hydrolyzate are mixed with 300 g of water. After adding 50 g of dipotassium phosphate, 30 g of lactic acid, 3 g of succinic acid, 6 g of xylose, 3 g of taurine and 75 g of sodium glutamate, the solution is adjusted to a pH of 5 to 7. After the Maillard reaction has ended by heating to 90 ^° C. for 20 hours, a product which tastes pleasantly of meat extract is obtained.

Claims (4)

Patent claims: 1. Process for the production of seasonings with a taste similar to meat extract Heating of amino acids with reducing sugars in aqueous solution, characterized in that the amino acids individually or in a mixture or their sodium salts in Presence of lower aminoalkanesulfonic acids or their salts with the reducing sugars be reacted, the weight ratio of sulfonic acid component to reducing sugars is about 1: 1 to 1: 3 and the pH of the reaction mixture is adjusted to between 4 and 7. 2. The method according to claim 1, characterized in that the reaction is in the presence carried out by l-amino-ethane-2-sulfonic acid (taurine) will. 3. The method according to the preceding claims, characterized in that as Amino acid mixture, cysteine-free hydrolysates of vegetable or animal proteins used will. 4. Process according to the preceding claims, characterized in that glutamic acid or sodium glutamate reacted with reducing sugars in the presence of taurine will.